Labooko - Milk Chocolate - Nicaragua 50%

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”The best milk chocolate in the world” – according to the assessment of chocolate tester Georg Bernardini, who tested 2,700 products from 271 companies in 38 countries for his book “The Chocolate Tester” (Der Schokoladentester). According to Bernadini “Zotter milk chocolate takes first place thanks to its harmony. It is not sweet nor is it too bitter and it melts wonderfully. The chocolate is milky-creamy but at the same time, it is very chocolaty with a strong cocoa flavour. You can really taste the flavour of Nicaraguan cocoa. A true masterpiece.”

From lava-spewing volcanoes to idyllic, far-away beaches, Nicaragua's natural landscape measures up to some of the world’s best. But a series of clashes between anti-government protestors and the supporters of President Daniel Ortega has caused the death of 325 Nicaraguans in the spring of 2018 and placed a cloud of uncertainty over the entire country. Growing high-quality cocoa has a direct impact on the livelihood of hundreds of families who rely on it. This bar that was named the best milk chocolate in the world contributes directly into the development of Nicaraguan fine cocoa industry.

Fragrance notes: cream, milk, creamy chocolate pudding 

Taste notes: hot chocolate with milk, sweet cream, accents of cocoa, chocolate toffee, caramel, butter biscuit, hints of raisin, chocolate pudding with cream in the finish.


    MAKER: Zotter, Austria

    CACAO ORIGIN: Nicaragua

    WEIGHT: 70g (2.47 oz) 2 x 35 g bars 



    Milk Chocolate Nicaragua 50%°

    raw cane sugar°*, cocoa mass°*, cocoa butter°*, FULL CREAM MILK POWDER°, vanilla powder°, salt

    *fair traded, fair trade content in total: 81% 

    °from controlled organic cultivation

    Full cream milk powder from Bio vom Berg, organic farmers from Tyrol. 

    May contain traces of all types of nuts, peanuts, sesame and soy.

    U.S. Delivery - -

    This very fragrant chocolate is made with beans from Peru, more precisely from the region around the Ucayali River. This is a region that has been awarded several times at the International Chocolate Awards, but which remains little known to the general public because, despite the quality of these beans, production is still very limited today. The reason is that the coca plantation there eclipsed that of the cocoa for several years. Working with USAID and Alianza Peru to provide a more profitable alternative to the cocaine market, operator Ucayali River Cacao collects and processes quality beans from a collective of nearly 400 smallholder farmers.  

    This line of chocolate products reflects Chaleur's concern for quality and transparency at all stages of production. Their particular touch lies in their choice to bet on the typical aromatic profile of a given terroir.   

    Note that nothing has been added to the chocolate and that the fruit flavours you will taste come directly from the bean.

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